Attention coconut lovers! Tomorrow is National Macaroon Day, a perfect time to indulge in these delicious soft and sweet cookies. While I will never say no to a plain jane coconut macaroon, I do love experimenting with flavors and trying new and strange combinations, which has led me to create this delicious Blackberry and White Chocolate Coconut Macaroon.

Now, I know these look like something out of Wonka’s factory, but they’re actually pretty good. Very tangy and sweet and these would be super cute for a tea party or themed birthday party.

I’m also the proud owner of Wilton’s Treatolgy Flavor System, a collection of eight amazing concentrated flavors that have inspired me to come up with all kinds of recipes. This kit includes Crisp Champagne, Sweet Meyer Lemon, Fresh Basil, Warm Cinnamon Graham, Juicy Peach, Salted Caramel, Creamy Vanilla Custard, and Toasted Coconut. I used the Sweet Meyer Lemon concentrate with these cookies, as blackberries and lemon are a winning combination, but you could also use lemon extract if you’d like.

If you want to try your own berry combinations, substitute blackberries for raspberries and add almond extract instead of lemon. You could also try strawberries and the Fresh Basil concentrate from Treatology! Hmm…I think I have some new experiments to try…

In food processor, process coconut for 1 minute. Add sugar and process for another minute. Add extract, salt, and egg whites and process until blended.

Add blackberries and pulse until berries are broken down. This might take a while. You may have to stop and push the berries down to the bottom to make sure they’re incorporated. I might even suggest pulsing them separately just to start the process of breaking them down before you add them to the coconut.